Baked Chicken Cutlets

Instructions

1. Preheat your oven to 400°F. Place a wire rack on top of a baking sheet and generously with nonstick spray. Slice each chicken breast into cutlets by splitting it horizontally in half so you have 2 thinner pieces (4 pieces total). To cut, carefully place your hand on top to get a feel for whether or not you are slicing the chicken evenly. To make the chicken easier to slice, you can place it in the freezer for 10 to 15 minutes prior to cutting. To keep things tidy, cover the chicken breasts with a sheet of plastic and use a meat mallet or rolling pin to pound each piece to an even 1/2-inch thickness. Set aside.
2. In a wide, shallow bowl (a pie dish works well), combine the Italian seasoned breadcrumbs, Panko breadcrumbs, Parmesan, paprika, garlic powder, black pepper, and cayenne pepper (if using). In a separate bowl, beat the egg until well blended.
3. Arrange your workstation in the following order: pounded chicken, egg, breadcrumb mixture, then the baking sheet. Working one at a time, dip each piece of chicken into the egg, shaking off any excess, then the breadcrumbs, gently patting the chicken as needed so that the crumbs stick to all sides.
4. Place on the prepared rack. Lightly coat the tops of the chicken with nonstick spray. Bake until the chicken reaches an internal temperature of 160°F (use an instant-read thermometer to check for doneness) and the crumbs are brown, about 15 minutes. (Per the FDA, chicken is cooked through at 165°F, but its temperature will continue to rise after it is removed from the oven.) Sprinkle with chopped fresh parsley or chives, if desired, and enjoy immediately.